When I came to Canada, Whitespot was a popular family restaurant with a car Service.
Butter horns were a popular breakfast item.
This is a recipe I saved from the “Vancouver Sun” in the early 1980s.
- 1/4 cup warm water
- 3 tbsp. dry yeast
- 1/4 cup shortening
- 1/4 tsp vanilla
- 1/4 tsp lemon juice
- 1/2 cup sugar
- 3 eggs
- 1 1/2 cups milk(2%)
- 6 cups flour
- 3/4 lb butter
- 1 egg beaten
- 1 cup icing sugar
- 1 1/2 tsp melted butter
- small quantity of milk to make a smooth glaze
- 1 1/2 cups flaked walnuts
- Combine water and yeast, beating until dissolved, and set aside. This will seem like far too much yeast; the recipe handles it well.
- Combine shortening, vanilla, lemon juice, sugar, 3 eggs, milk, and yeast mixture. Beat with mixer on medium speed until well combined but some shortening lumps remain.
- Fold flour into above mixture by hand until thoroughly mixed. If too sticky, dust with flour, being careful not to overwork.
- Soften butter slightly and set aside. Place dough on a floured table and roll into enabling shape 1/4” thick. Place softened butter in centre third of the dough. Fold one unbuttered section of dough over buttered section, then fold remaining section on top. Leave for 10 minutes.
- Roll again 1/4 inch thick (dusting table with flour if sticky), and fold dough into three sections. Leave for 10 minutes.
- Repeat this procedure once again and after the last fold refrigerate and rest dough for 30 minutes.
- Roll dough into an oblong shape 1/4 inch thick and brush with beaten egg. Starting at the far end roll dough (jelly roll fashion) toward you. Cut into 1/2 inch pieces and place in lightly-greased baking sheet.
- Cover with a clean damp cloth and let rise until at least double in size.
- Bake in a preheated 400 degree oven for 10 minutes or until golden brown.
- Cool them completely.
- Top them with glaze.* made with sugar, melted butter and milk mixed together in a small bowl.
- Sprinkle tops with flaked walnuts.
In a small bowl mix sugar, butter and milk.